Baked Greek Shrimp Saganaki (w/ Feta and Ouzo)

overhead shot of Greek shrimp saganaki skillet

Baked Greek Shrimp Saganaki (w/ Feta and Ouzo)

Course: Appetizer, Side Dish

Cuisine: Greek

Prep Time: 6

Cook Time: 26

Total Time: 32

Servings: people

Calories: 130kcal

Author: Aleka Shunk

Cost: $8

This Baked Greek Shrimp Saganaki appetizer is one of my all-time favorites 'tapas' dishes to nosh on with a glass of wine. Guests will love dunking bread into the flavorful juices of this dish!

Print Recipe

Equipment

Cast Iron Skillet, Saganaki Dish

Ingredients

⅓ lb. Large Shrimp Shelled and deveined
2-3 tablespoon Olive Oil
¼ Cup Yellow Onion, Minced
2-3 Large Garlic Cloves, Minced
½ Tsp. Red Pepper Flakes
2 tablespoon Ouzo
½ Cup Crushed Tomatoes or Marinara Sauce
2 tablespoon Freshly Chopped Dill
1 Tsp. Sugar
4 oz. Crumbled Feta Cheese

Instructions

Preheat oven to 400°F.
In a skillet, add 2 tbsp. of olive oil and your onions. Saute for about 3-4 minutes or until the onions become translucent.
Add your garlic and red pepper flakes and simmer for another minute.
To be safe, turn off heat before you add 2 tbsp. of ouzo. Turn heat back on. Be careful as the ouzo may catch on fire. Just step back when you turn the stove back on. If the alcohol ignites, its okay! It will go out quickly! (This is when you say "OPA!")
After about one minute, add your crushed tomatoes, sugar and chopped dill to the pan and bring to a hard simmer. Turn off heat.
Add tomato sauce to a small cast iron skillet or baking dish. No larger than 10" wide. You will be serving your saganaki in this dish.
Season your raw shrimp well with salt and pepper and spread them around the sauce so they lay flat and are slightly submerged.
Crumble your feta cheese over top and bake for about 18 minutes or until the shrimp is pink and fully cooked.
Garnish with more dill and another drizzle of olive oil. Serve hot on a trivet with freshly sliced bread on the side for sopping up the tomato sauce!

Notes

No ouzo? You can use ⅓ cup white wine instead or leave it out entirely.

Fresh dill is better than dried in this dish.

You can make this appetizer for a larger crowd if you double or triple the recipe. To serve it, simply bake in a larger baking dish. A chafing dish would be great for keeping it warm the entire party.

Nutrition